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Scrambled Eggs With Chorizo and Onions

Scrambled Eggs With Chorizo and Onions
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast until golden and tender, 40 to 45 minutes.
  2. Meanwhile, in a large nonstick skillet, cook the chorizo and onion over medium heat until the onion is soft, 5 to 6 minutes.
  3. In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper. Add to the skillet and cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with the chives and serve with the potatoes.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 421Calories From Fat 200
  • Fat 22g
  • Sat Fat 6g
  • Cholesterol 435mg
  • Sodium 684mg
  • Protein 19g
  • Carbohydrate 37g
  • Sugar 3g
  • Fiber 3g
  • Iron 3mg
  • Calcium 73mg
What does this mean? See Nutrition 101 .

Quick Tip

New Potatoes
For even more Spanish flavor, sprinkle the potatoes with smoked paprika (often labeled pimentón) before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.